Real Recipes From Real Home Cooks ®

sausage stuffed mushrooms

(6 ratings)
Blue Ribbon Recipe by
Brian Blackley
Clarksville, TN

I was visiting a friend on a cold night and his wife pulled "stuffed mushrooms" out of the oven. I was tired and cold and remember being warmed completely by the flavor and richness of the dish. I never got her recipe, but I improvised my own which I serve at parties and family get-togethers. Some folks won't eat mushrooms (to their great misfortune!), but those who do fall all over this dish.

Blue Ribbon Recipe

This is a wonderful stuffed mushroom recipe for anyone who enjoys sausage. They're spicy, savory, and juicy. They can be served as a side dish, holiday appetizer, or even a meal! Rich and filling, these are classic stuffed mushrooms. We recommend trying to buy uniformly sized mushrooms, the larger the better. It will make for a nicer presentation.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 4 -6
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For sausage stuffed mushrooms

  • 1 lb
    ground hot sausage (Jimmy Dean, Tennessee Pride, etc.)
  • 1 pkg
    fresh button (white) mushrooms (8 oz.)
  • 3/4 c
    water, as needed
  • 1/2 c
    bread crumbs (I prefer Italian style)
  • 1/4 c
    fresh grated Parmesan cheese
  • 1 clove
    garlic, minced
  • 1 Tbsp
    olive oil
  • salt pinch
    as needed

How To Make sausage stuffed mushrooms

  • Stems removed from the mushrooms.
    Remove the stems from mushrooms. Some will pop out of the caps easily. Others may require removal with a small paring knife.
  • Mushroom caps placed in a greased baking dish.
    Apply oil to a medium baking dish and coat. Place caps (stem side up) in the dish forming a series of small cups with the caps. Evenly distribute. Don't worry about gaps in between. Just evenly space.
  • Mushroom stems are minced in a bowl.
    Mince mushroom stems.
  • Browning sausage and garlic.
    Brown sausage in a medium skillet with garlic. Drain.
  • Bread crumbs, cheese, mushroom stems, and garlic in a skillet.
    Place sausage back into a skillet on medium heat. Add bread crumbs, cheese, mushroom stems, and garlic.
  • Slowly adding water to the skillet.
    Slowly add water as this mixture cooks. Reduce heat and cover. You want the cheese to melt and for the concoction to have the texture of a thick paste.
  • Seasoning as the mixture thickens.
    Taste and add salt and pepper as needed. Should take about 15 minutes.
  • Sausage mixture spooned into the baking dish.
    Spoon mixture into open mushroom caps. Take the leftover mixture and fill in the gaps.
  • Baking the stuffed mushrooms.
    Place in preheated oven at 350 degrees. Bake approximately 40 minutes until mushrooms are soft. Serve and enjoy!